Sunday clear mushroom broth shabu-shabu in Hapjeong: Shabu in Seoul

How did everyone wrap up their weekend? For me, Sunday evening always calls for something warm, healthy and easy on the stomach. If there's one meal a week I want to actually take care of my body with, it's this one.

So this Sunday evening, wanting to end the weekend on a solid, healthy note, I headed to a restaurant I genuinely love — Shabu in Seoul Hapjeong Branch. I usually only go to their Sinyongsan main branch near Yongsan, so this was actually my first visit to the Hapjeong location. But the atmosphere was lovely and the service exceeded my expectations, so here's a full rundown along with a bit of my own weekend story!

Where is Shabu in Seoul Hapjeong Branch, and is there parking?

Shabu in Seoul Hapjeong Branch is on basement level 2 of Delight Square 1 near Hapjeong Station, close to Kyobo Book Centre, and parking is very convenient. Park at the Delight Square 1 lot, then take the elevator connected directly to the parking area down to basement 2, and you'll find the restaurant easily.

It's a big mall parking lot, so there was plenty of space even on the weekend. Parking support goes up to 3 hours, which is a nice bonus.

• Name: Shabu in Seoul Hapjeong Branch
• Address: Basement level 2, Delight Square 1, 14 World Cup-ro 1-gil, Mapo-gu, Seoul, South Korea
• Hours: Daily 11:00–22:00 (break time 15:00–17:00 / last order 21:00)
• Parking: Free parking support via the Delight Square parking lot

Choosing the broth at Shabu in Seoul: why clear mushroom broth

One of the most fun and unique things about Shabu in Seoul Hapjeong Branch is that whichever broth you pick determines what finishing dish you get at the end of the meal. Walking in, the modern, upscale interior set a calm mood, and after being seated I took my time looking over the menu.

Since we wanted to soothe our stomachs with soft, savory egg porridge at the end, we went with the clear mushroom broth shabu-shabu.

As soon as the order was placed, the basic shabu-shabu setup arrived — a generous spread of vegetables so fresh they looked like they'd just been picked, along with a variety of mushrooms, zucchini, cabbage and more. Just looking at all those vibrant vegetables made me feel healthier already.

There were also three sauces (soy, sesame, chili) prepared to boost the flavor of the meat and vegetables. You can mix in minced garlic or chopped chili to your own taste — I personally like loading up the nutty sesame sauce with plenty of garlic.

Prime chuck flat vs eye round: one serving each, side by side

The meats we picked that day at Shabu in Seoul Hapjeong Branch were prime chuck flat and eye round. Another great thing about Shabu in Seoul is that you can order each cut of meat separately, one serving at a time, so you get to try several kinds according to your preference.

Once the broth starts bubbling, you cut up all the prepared ingredients into manageable pieces and drop everything in to cook. My own little dining tip: since I like my vegetables cooked evenly all the way through, I dump the entire vegetable portion in at once and let it simmer thoroughly. Vegetables cooked this way are gentler on the stomach and digest really well.

I'd been eating a lot of heavy, spicy food lately, so today I really wanted something healthy — and a meal of simmered vegetables and meat comes with zero guilt.

We started with the vividly red prime chuck flat, swishing it briefly in the broth to cook. It cooked through fast in the boiling broth, ready to eat right away, and it melted in the mouth the moment it hit my tongue.

The eye round, on the other hand, had a bit more chew compared to the chuck flat, and alternating between the two gave a really varied, harmonious mix of textures and flavors in the mouth.

Rice paper was also served on the side, so you can dip it in the simmering broth for about a second, then pack it with vegetables and meat to make your own fresh rice paper rolls.

The finish: egg porridge cooked at the table, plus omija tea

The real reason I chose the clear mushroom broth was for this egg porridge. After frantically fishing out all the vegetables and meat, the long-awaited highlight of the meal arrives. Once you order the finishing dish, a staff member comes over and carefully cooks the egg porridge right at your table.

Rice and soft egg simmer into the deeply flavored meat-and-vegetable broth, and the bubbling sound alone is a work of art. Even though I was already stuffed from all the meat, the moment that first spoonful hit my mouth, the savory depth and soft texture exploded — and I ended up scraping the pot completely clean. It's a magical porridge that gets you to finish it no matter how full you are.

Once the meal is truly finished, they finally bring out a sweet-and-tangy omija tea (five-flavor berry tea) for dessert.

The omija tea cleanly washed away any lingering greasiness in my mouth — the perfect palate cleanser to end the meal.

Next visit: the new beef tomato broth

I noticed a new beef tomato broth has been added to the menu. Just imagining how the tomato's bright acidity would pair with the beef made my mouth water, so I've decided that next time I get the chance, I'm definitely trying the tomato broth base.